Room ReservationsDinner Reservations


Middle and Main Streets
Washington, Virginia 22747
(540) 675-3800
 
 

Sample Menu

We offer three tasting menus. You can simply choose which menu is most appealing to you.

The tasting menu is $238 per person

Optional wine pairings are $170 per person.

Download our current sample menus in PDF Format
Dinner Menus | Cocktail Menu

The Gastronaut’s Menu


Amuse-Bouche

A Tin of Sin:
*Imperial Osetra Caviar
with Chesapeake Blue Crab and Cucumber Rillette
L. Aubrey Fils, 1er Cru, Jouy-les-Reims, Champagne, France (N.V.)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Domaine de Fontsainte, Gris de Gris, Corbières, France (2018)

*Grilled Young Squab with Seared Foie Gras
Nesting on a Rhubarb Compote
Bussola, Ca’del Laito, Valpolicella Ripasso Superiore
Veneto, Italy (2015)

*Blackened Heart of Wagyu Ribeye
with Grilled Romaine and Bone Marrow Custard
Textbook, Cabernet Sauvignon, Mise en Place,
Oakville, Napa Valley, California (2016)

***

A Lilliputian Mandarin and Vanilla Dreamsicle

Our Chocolate-Hazelnut Mousse Napoleon
Toro Albala, Pedro Ximénez, Don PX, Gran Reserva
Montilla-Moriles, Spain (1988)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”
(Eighteen Dollar Supplement)


 

Screaming Summer


Amuse-Bouche

Medallions of Chilled Lobster with Imperial Osetra Caviar
on a Raft of Garden Tomato with Horseradish Cream
A. Clouet, Grand Reserve, Brut, Bouzy, Champagne, France (N.V.)

*A “Star-Kissed” Tuna and Foie Gras Confit
Awash in a Black Truffle Vinaigrette
Domaine de la Bergerie, Le Grand Beaupreau,
Savennières, Loire, France (2015)

Cashew-Crusted Soft Shell Crab Tempura
with a Mélange of Green Papaya, Cucumber and Bean Sprouts
Maximin Grünhauser, Riesling, Kabinett
Herrenberg, Mosel, Germany (2017)

Pepper-Crusted Long Island Duck Breast
with Brandy-Roasted Peaches and Pain Perdu
Alto Moncayo, Garnacha, Campo de Borja, Spain (2016)

***

Coconut Sorbet with Passionfruit
and Ginger Granité

“Dare to Eat a Peach”
T.S. Eliot
Jorge Ordonez, Victoria # 2, Moscatel, Malaga, Spain (2015)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”
Eighteen Dollar Supplement


 

The Good Earth
Our Vegetarian Creations


Amuse-Bouche

Sweet Pea Panna Cotta with Baby Radishes, Snow Peas,
and Chilled Pea Flower Consommé
Alfred Merkelbach, Riesling, Auslese, Ürziger Würzgarten, Mosel, Germany (2016)

Our Garden Green Bean Tartare with Tomato Vinaigrette
Alzinger, Riesling, Steinertal, Smaragd, Wachau, Austria (2016)

Summer Vegetable Raviolis
with Roasted Sweet Corn and Chanterelle Mushrooms
Pahlmeyer, Chardonnay, Napa Valley, California (2017)

A Filet of Beet with Creamed Spinach, Pomme Soufflé
and Beurre Rouge
G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2017)

***

Global Warming

A Lemon Tart Reincarnated
Domaine des Baumard, Quarts De Chaume
Loire Valley, France (2012)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”
Eighteen Dollar Supplement




 
 
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